Originating from the Loire Valley, where it is recorded under its old name Fiers in 1534 in Rabelais' "Gargantua", Sauvignon takes its name from the wild vine with similar leaves. DNA tests reveal it to be a progeny of Savagnin Blanc, known as Heida in Valais, a full-sibling of Chenin Blanc in the Loire, and a parent of Cabernet Sauvignon through a natural cross with Cabernet Franc.
In Switzerland, this very vigorous mid-season variety prone to grey mould is grown in practically all cantons, where it gives highly acidic wines, with a marked aroma of gooseberry and blackcurrant buds.